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Gluten-Free Beef & Potato Calzones From Scratch

Published: September 9, 2018 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Moderate
Cook Time Cook Time 35 Minutes
Serves Serves 18 small
Gluten-Free Beef & Potato Calzones From Scratch
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Gluten-Free Beef and Potato Calzones made from scratch! Here is a delicious gluten-free Italian recipe that I have been working on this weekend. I always wanted to create gluten-free calzones from scratch that were simple enough for anyone to make.

Calzone is an Italian oven-baked folded pizza with various fillings. Because I love mint and have so much of it in my garden, I wanted to create a recipe where I include fresh mint. So I combined a little Moroccan flavour with Italian calzones and came up with this mouthwatering beef and potato recipe. The beautiful part is that you can use any filling like feta and spinach to anything that you would top a pizza with.

Calzones are best eaten when fresh, but if you have leftovers, pop them in an oven or toaster to re-heat. For step by step instructions click here ->

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Ingredients

  • DOUGH
  • 2 1/2 cups all-purpose gluten-free flour blend, plus some for dusting
  • 1 packet GF quick rise instant yeast (must be quick rise instant)
  • 1 Tbsp. GF baking powder
  • 1 tsp. Xanthan gum (if your flour blend doesn't include xanthan gum use 2 tsp.)
  • 1 tsp. Pure sea salt
  • 1 1/4 cup warm water
  • 1/4 cup extra virgin olive oil
  • 1 tsp. apple cider vinegar
  • 1 large egg at room temperature
  • Melted butter for brushing
  • FILLING:
  • 1 Tbsp. extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 lb. lean ground beef
  • 1 cup grated raw potato (1 medium potato)
  • 1/2 tsp. GF ground cumin (optional)
  • 2 Tbsp. Fresh chopped mint
  • Pure sea salt and GF ground black pepper to taste
  • VISIT OUR NEW STORE FOR GLUTEN-FREE INGREDIENTS AND MORE HERE ->

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    Instructions

  • DOUGH - Step by step instructions
  • In a large bowl combine flour, yeast, baking powder, xanthan gum and salt
  • Using an electric mixer at medium speed, slowly add wet mixture into dry ingredients until a dough forms. Scraping sides as needed. About a minute
  • Cover with a cling wrap and place in a warm place to rise for about for 45 minutes
  • FILLING
  • In a medium saucepan sauté onions in olive oil over medium heat until soft, about 3 minutes
  • Add beef and stir-fry until no longer pink. About 3 minutes
  • Stir in potatoes and season with cumin, salt and pepper. Stir-fry for about 2 minutes, reduce heat to low and cover. Cook for 5 more minutes or until the potatoes are tender
  • Remove from the heat and stir in fresh mint. Taste and adjust seasoning if needed. Set aside to cool
  • CALZONE
  • Using a large spoon scoop out some dough, dust with flour and roll into a ball. Place on a floured surface and either roll into a 5-inch circle or using your fingers press into a circle. Add about a tablespoon of filling on half of the circle, then take the top half of the dough and fold it over the filling. Lightly press on top to slightly flatten them, then crimp the edges of the dough to seal and trim off any excess dough. Place on a baking sheet lined with parchment paper. At this point you can place them in the fridge overnight or until ready to cook.
  • When ready to cook preheat oven to 400 F. Brush the calzones with melted butter and bake for 20 - 25 minutes until lightly golden
  • Note: these are small calzones, but you can make them any size you wish


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